No ImageMake-ahead Frittata Squares with Spinach, Tomatoes, and Feta

Did you make it? Rate it!

  1. Carol

    Use larger than an 8 x 8 pan. Baked this 90 minutes and although the bottom was brown, the eggs were not done on the top. A larger pan would bake more evenly. In the 8 x 8 pan, the watery eggs puffed up 2” above the edge of the pan.

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  2. Sheryl Carrubba

    I made this for Christmas brunch. Beautifully festive and very tasty. I put three casseroles together, except for the tomatoes, the night before. Even though I set them out for a little while before baking, they still took a long time to cook all the way through- almost 90 mins. More than I think the refrigeration would account for, so maybe the spinach added too much moisture or something. I had to tent them with foil to keep them from over browning. But since I had a soup starter, everything worked out and they were a great hit. Still 5 stars since my issues were likely operator error, not recipe related!

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  3. Liz

    Do you think you could assemble it a day ahead of time and refrigerate, then bake the next day? Or maybe make all the veggies a day ahead and then add the eggs in the morning? Need to serve a crowd and it sounds delicious!!

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  4. Kelley

    Have you ever done this recipe in a mini muffin pan? Thinking of a work social that this would be perfect for.

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  5. Cindy Hall

    We just finished eating this wonderful frittata! Every family member said it was delicious and said this recipe is a keeper!!! The seasoning is perfect just as the instructions read. I wouldn’t change a thing! Thank you for sharing!

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